Course: Main
Servings: 1 jar
Prep Time: 10 minutes
Cook Time: 2 minutes

Ingredients:

• Parsley - 1 large handful (flat leaf or curly)
• Spinach - 1 large handful
• Hazelnuts - 1 handful
• Garlic - 2 cloves
• Lemon - 1 (juice only)
• Olive oil - 5 tbsp (extra virgin)
• Salt and pepper -

Instructions:

1. Wash the leaves and herbs. Peel the garlic and juice the lemon.
2. Put all the ingredients in a food processor and blitz to the required consistency of your choice.
3. Put the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.